This family favorite has gone through a couple name changes. Originally it was Chicago Italian Beef. A couple years ago when Alex was trying to tell Chris what he'd helped me make for dinner, he couldn't remember, and called it Okechobee Beef.
That tickled us enough that it stuck- although lately it's become Obi-Wan Kenobee Beef (straight from the shores of Lake Okeechobee) .
Yes, I have boys.
They think they are funny.
I kinda do, too!
To do it the right way, Okeechobee Beef is a 4-5 day process.
Yes, really. But it's VERY worth it!
You start with making a hot Italian giardiniera. Now, you can buy pre-made giardiniera from the grocery store and save yourself some time…
…but that would be cheating.
Peppers, jalapenos, celery, carrots, onions, garlic, and olives get soaked in a salt bath for 24 hours. After 24 hours, the giardiniera gets drained, rinsed, and marinated in vinegar, olive oil, and water (seasoned with oregano, red pepper flakes, and black pepper) for at least 2 days.
When it's ready, the giardiniera goes into a crock pot with 2lbs of rump roast, beef stock/bone broth, more green bell peppers, a jar of pepperoncini peppers, some oregano, basil, salt, garlic and onion powder.
Cook on low for about 6 hours, or until the meat is tender, turning occasionally. When the roast is done, remove it carefully to a cutting board and shred with a fork.
Now if you are impatient, like me, and want to nibble at this point..be forewarned. It's going to be much spicier and taste differently because the flavors haven't had time to mellow yet.
Return meat to the juices and let cool, then refrigerate overnight.
This is important- it doesn't all come together until it's sat overnight!
The next day, return the meat and broth to the crock pot and heat on low for 2 hours, or until hot through.
Traditionally this is served over crusty French bread. Since that's a paleo no-no, it can be served over cheesy mashed potatoes, by itself in a bowl like a soup, or with toasted bread as a sandwich to dip in the juices.
Holy deliciousness, Batman.
green bell peppers, diced
1 red bell peppers, diced
2 fresh jalapeno peppers, sliced or 25 pickled jalapeno peppers, rings
1 celery, diced
1 medium carrots, diced
1 small onions, chopped
1/4 cup salt
water, to cover
2 garlic cloves, finely chopped
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 (4 1/4 ounce) cans chopped olives
1 cup white vinegar
2 tablespoons olive oil
Place the green and red peppers, jalapenos, celery, carrots, and onion in a large bowl.
Stir in salt, and fill with enough cold water to cover.
Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables.
In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives.
Pour in vinegar and olive oil, and mix well.
Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
2 lbs rump roast ( do not substitute for a different type roast)
3 cups of beef broth/bone stock
2 tablespoons oregano
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon basil
1 tablespoon dried parsley
pepperoncini peppers ( 1/2-1 jars depending on level of spiciness)
3-5 sweet bell peppers, sliced into strips
giardiniera (1 batch homemade, 1/2- 1 jar of store-bought)
Combine all ingredients in crockpot.
Cook on low for 6-8 hours, turning beef occasionally.
Remove roast to cutting board. Pull meat apart using forks, and return to juices.
Return to crockpot and heat on low 2-4 hours or until hot through.
Up to 5lbs of rump roast can be cooked at one time with all other measurements staying the same.
Leftover broth/juices can be frozen until the next batch. No need to remake the giardiniera. Use half the spices and half the bone stock/broth of the original recipe.